Spiced Strawberry Relish

Spiced Strawberry Relish
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  • 1kg strawberries, quartered
  • 1kg McKinney's Sure-Set Jam Sugar
  • 150ml sherry vinegar
  • 75ml rice wine vinegar
  • 6 cardamom pods, bruised
  • 1tsp coriander seeds
  • 1tsp black pepper corns
  • 1 bay leaf
  • Pinch of salt
  • Small square of muslin and kitchen string

Prepare the jars by washing them well and sterilising and drying in a 150°C for 10 minutes.

Place all the spices onto the square of muslin and tie securely with kitchen string.

Add the strawberries and spices to a large heavy based saucepan. Mash the strawberries lightly with a potato masher. Stir over a medium heat until the juice begin to run.

Pour in the sugar and stir over a low heat until the sugar has dissolved. You can feel the sugar on the bottom of the pan like sand.

Bring to a rolling boil and boil for exactly 4 minutes. Use a kitchen timer.Skim the jam using a ladle.Add the sherry vinegar and rice wine vinegar.

Allow to stand for 15 minutes.

Discard the muslin parcel of spices.Ladle the hot jam into warm sterilised jars and seal with a lid.Set aside to cool, then label, date and store in a cool dark place.

Refrigerate after opening.

Recipe supplied by Rozanne Stevens